Taj Agra has introduced an exclusive monsoon-inspired seasonal menu, bringing together comforting classics, coastal flavours and modern interpretations of traditional rainy-season favourites.

Launched as the city embraces the first showers of the season, the limited-period menu is designed to reflect the warmth, nostalgia and indulgence associated with monsoon dining in India.

The specially curated selection begins with refreshing creations such as Watermelon Gazpacho with Mint Oil Pearls and Pistachio Soil, combining watermelon, cucumber, tomato and citrus notes into a chilled, flavourful starter. Another highlight is the Jamun Chaat Tart, a contemporary take on Indian street food featuring fresh jamun, spices, yoghurt, mint and tamarind layered over a crisp tart base.

Classic monsoon indulgences also feature prominently, including Assorted Monsoon Pakodas served with house-made chilli chutney, offering a mix of onion, potato, spinach, paneer and green chilli fritters that evoke the comfort of rainy-day snacking.

Seafood lovers can explore coastal-inspired dishes such as Malabar Spiced Pomfret with Tropical Mango Salsa, where traditional spices meet fruity freshness, and Chargrilled Herb Prawns with Mango Purée, balancing smoky, citrus and herbal flavours.

Speaking about the menu, Executive Chef Palash Ghosh shared that the concept is rooted in celebrating the emotional connection between monsoon and food, while elevating familiar dishes with refined culinary techniques and seasonal ingredients.

Whether enjoyed as a leisurely lunch, an evening tea experience or a relaxed dinner overlooking the rain-soaked city, the monsoon menu offers guests a curated dining journey that blends comfort with creativity.

The limited-period monsoon menu is now available at Taj Agra, offering guests a chance to experience seasonal Indian dining at its most expressive.

Courtyard by Marriott Bengaluru Hebbal’s The Hebbal Cafe is set to celebrate the rich culinary identity of South India with a week-long festival titled “Trilogies of Telugu Cuisine,” running from 10 to 16 July 2026.

Curated by Chef Sravani, the festival highlights the bold and diverse flavours of Andhra Pradesh, Rayalaseema and Telangana, bringing together recipes rooted in tradition, home-style cooking and regional heritage.

The specially designed menu features a wide range of signature Telugu dishes, including Nellore Chepala Pulusu, Andhra Kodi Vepudu, Ulavacharu Mutton, Gongura Mamsam, Royyala Iguru, Natu Kodi Pulusu, Gutti Vankaya Kura and Pesarattu with Upma. The experience is rounded off with classic sweets such as Pootharekulu and Ariselu, celebrating the nostalgic flavours of Telugu households.

Adding to the experience, The Hebbal Cafe will host a special Sunday Brunch on 12 July 2026, offering an indulgent spread of regional favourites. Guests can enjoy live counters such as Pesarattu preparation along with dishes like Andhra Chicken Curry, Kodi Vepudu, Royyala Vepudu, Pulihora and Gongura Mutton, recreating the warmth of a traditional Telugu family feast in a vibrant brunch setting.

The festival aims to offer more than just a dining experience, instead creating a culinary journey that reflects the depth, spice and comfort of Telugu cuisine. Each dish is designed to evoke familiarity while introducing diners to the richness of regional food traditions that have been passed down through generations.

With its focus on authenticity and regional storytelling, Trilogies of Telugu Cuisine positions The Hebbal Cafe as a destination for immersive South Indian food experiences in Bengaluru.

The festival runs daily from 7:00 PM to 12:00 AM, with pricing at INR 2250++, while the brunch takes place from 12:30 PM to 3:30 PM on 12 July.

Southern Spice, the signature South Indian restaurant at Taj Coromandel, Chennai, is taking guests on a deep culinary journey with its latest initiative titled “Forgotten Recipes of the South.” The specially curated experience brings back heirloom recipes, traditional ingredients and age-old cooking techniques that once defined everyday food across southern India.

The festival draws inspiration from the culinary traditions of Tamil Nadu, Kerala, Karnataka, Andhra Pradesh and Telangana, focusing on indigenous grains, stone-ground spices and slow-cooked preparations that highlight the region’s rich food heritage.

A key highlight of the menu is the revival of ancient millets such as little millet, kodo millet and barnyard millet, featured in dishes like Thinai Paniyaram with coconut-chilli chutney and Ragi Mudde served with Uppu Saaru, showcasing the simplicity and nutritional depth of forgotten grains.

The experience continues with rustic village-style curries under the Gramathu Kuzhambu section. Dishes include Kalyana Veetu Paruppu Urundai Kuzhambu, Kongunadu Pallipalayam Chicken, Chettinad Kaalan Varuval, Konaseema Chepala Pulusu, and Malabar Chemmeen Manga Curry, each prepared using traditional methods and regional spice profiles.

Ancient rice varieties also take centre stage, with offerings such as Kaivara Samba Biryani cooked over woodfire, Navara Kanji, Mapillai Samba Pongal, and Kuzhiyadichan Choru, each reflecting the deep cultural connection between food and geography in South India.

The experience is rounded off with traditional desserts like Kavuni Arisi Halwa and Ragi Simili Urundai, bringing nostalgic sweetness to the heritage-driven menu.

Set within the elegant ambience of Southern Spice, the experience is enhanced by brassware, handwoven mats, and traditional beverages like Neer Mor, Panakam and filter coffee served in classic davara-tumbler sets. Each dish is accompanied by story cards that highlight its cultural and historical significance.

With “Forgotten Recipes of the South,” Taj Coromandel’s Southern Spice celebrates not just food, but the living heritage of South Indian cuisine, bringing forgotten flavours back to the table for a new generation of diners.